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Tuesday, 22 January 2013

Low Fat Meat Free Bolognese

For A Lower Fat And Very Rich Bol..Try The Veggie Option!

 I love, love, love spag bol and being vegetarian doesn't stop me cooking this for the family. Plus as it is so rich and low fat you can treat yourself to a glass of red with it?

You Will Need -

1 red onion
4/5 medium sized mushrooms
1 tin cannellini beans
100 grams Textured soya protein or Quorn mince
1 small box of passata or a tin of sieved tomatoes
1 teaspoon of dried basil
1 teaspoon of sugar
1 vegetable stock cube
1 teaspoon of Balsamic Vinegar
1 tablespoon of walnut oil for cooking

Serve with your favourite pasta cooked al dente!

Let's Create...


1.If you are using TSP, add this to boiling water and heat for 5 minutes so that it is soft and fluffy. If using Quorn mince you don't need to do this.
2. Saute the red onion and mushrooms in a pan with the herbs.
3. Add the drained beans and TSP or mince and brown.
4. Add the passata, sugar and stock cube. Bring to the boil then quickly reduce and simmer for 20 minutes.
5. Add the balsamic vinegar just before serving.

 Grate a few shavings of hard cheese over your sauce and let it melt in. Enjoy!
 




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